Costa Rica anaerobic fermented Coffee Lajas Manor anaerobic fermented Coffee beans Flavor Story

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Costa Rica Coffee-anaerobic fermented Lajas Manor Coffee beans

Francisca and Oscar Chac ó n are the third-generation operators of Las Lajas, located in Sabanilla de Alajuela in the central valley of Costa Rica, the foothills of the Poas Volcano, and the Chac ó n family have been growing coffee for more than 80 years since their grandparents. When Oscar's father died of cancer in 1995, they suspected that the chemical fertilizers and pesticides used on the farm were the culprits, stopped using toxic chemicals and required all processes to be planted and fertilized in accordance with organic standards. use organic compost, while extending organic standards to soil, shade trees and washing plant procedures, using ecologically friendly natural farming methods and shade planting in native forests. After five years of organic planting, until the soil, leaves, and fruit analysis are qualified, in 2000, Lajas became the first organic certified manor in Costa Rica, and the Lajas manor has been certified by JAS in Japan, USDA and NOP in the United States.

After passing the expensive organic certification, the couple went a step further and began to set up their own processing plant. In the past, they could only send the cherries from the farm to large commercial processing plants, but the post-processing process was out of control, and there was a washing plant to deal with their own coffee, resulting in a sharp increase in overall quality.

Lajas Manor is the first manor in Central America to do honey treatment and sun treatment. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well. Lajas has added many innovations, such as the sugar meter (Brix meter), which is often equipped by the wine industry in France, to measure the sugar content of the fruit, and the best harvest machine and treatment method is determined according to the sugar content of Brix. Only those with more than 20% sweetness will be exposed to the sun. General fruit Brix value: Apple 14%, lemon 12%, passion fruit 18%, but Lajas coffee cherry can reach 21-22%!

LaHaas not only does washing and tanning, but also does honey treatment. The beans grown on the farm are Carurra, Catuai and Villa Sarchi, as well as a small number of Kenyan species SL28, Obata and so on. Although the elevation of the manor is not very high, about 1300-1500 meters, but the use of original treatment, so that the flavor of Lajas unique.

What is meant by the treatment of coffee beans by anaerobic fermentation

Manual harvest of 100% ripe fruit for 'anaerobic fermentation coffee bean treatment', the average fermentation time is about 24 hours! At this time, there are four major elements of the treatment.

1, shade system shade can effectively block the sun, so that the pulp can produce more sugar, making the final coffee has more sweetness and wonderful acid value.

2. Stainless steel container (this is the most important)

Coffee beans are fermented in stainless steel containers as soon as they are picked, instead of using traditional cement or other containers, because these traditional containers absorb the flavor of coffee beans and do not retain more coffee flavor in the pulp of coffee. Stainless steel containers can make the flavor of coffee cleaner.

3. The coffee beans put carbon dioxide in the stainless steel container will be sealed and pressurized with carbon dioxide in the barrel so that there is no air in the container, which ensures that the flavor and aroma of all coffee are retained in the coffee. The original flavor of coffee is more obvious.

4. Controllable temperature these coffee beans are all in a temperature-controlled environment, so that the coffee beans have the same flavor, while the traditional treatment method can keep the same flavor of the beans each time.

[pressure honey treatment] is now very ramming anaerobic treatment or so-called anaerobic fermentation!

That is the pressure honey treatment, which is the same as making red wine, put the removed coffee pulp and pectin coffee beans into a stainless steel bucket to ferment, the pressure in the barrel fermentation rate becomes very slow, so that the coffee has more sweetness and wonderful acid value! This is the ultimate goal!

But: do not think that this is a panacea, coffee is good or bad or return to the essence, good raw beans + good handling, is good coffee beans, do not listen to some masters nonsense, Taiwan coffee through this technology can be unparalleled, score 94, master, this system is still developed by the Taiwanese, carried forward in Costa Rica, where who developed it, left to the master guess, can not be too many masters!

Anaerobic fermented coffee beans